Name: Roasted Carrots and Red Onions with Fennel and Mint
Yield: 8 servings
Ingredients: 2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces; 2 large red onions, each cut through root end into 8 wedges; 1 fennel bulb, cut into 1/2" wedges; 4 Tbsp. olive oil, divided; Kosher salt, freshly ground pepper; 2 tablespoons raw sunflower seeds; 1 teaspoon coriander seeds, coarsely chopped; 1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes; 1/2 teaspoon Hungarian hot paprika; 2 tablespoons Sherry vinegar or red wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons torn mint leaves

Image may contain Animal Seafood Food Lobster Sea Life Plant Dish Meal Vegetable and Platter

Photo by Christopher Testani

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Recipe information

Yield
8 servings

Ingredients

2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces

2 large red onions, each cut through root end into 8 wedges

1 fennel bulb, cut into 1/2" wedges

4 Tbsp. olive oil, divided

Kosher salt, freshly ground pepper

2 tablespoons raw sunflower seeds

1 teaspoon coriander seeds, coarsely chopped

1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes

1/2 teaspoon Hungarian hot paprika

2 tablespoons Sherry vinegar or red wine vinegar

1 tablespoon fresh lemon juice

2 tablespoons torn mint leaves

Preparation

Step 1
Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
Step 2
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Step 3
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Step 4
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Do Ahead
Step 5
Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

TagsCarrot Root Vegetable Vegetable Red Onion Onion Fennel Mint Herbs & Spices Side Dinner Dairy Free Gluten Free Vegan Vegetarian Make Ahead Roast Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

47 Ham Side Dishes for Your Next Holiday Dinner
One cannot live on glazed pork alone.
27 Fennel Recipes for Crunchy Salads and Savory-Sweet Sides
Whether shaved into crunchy ribbons or caramelized and golden-sweet, fennel enhances every dish it touches.
The New Pot Roast Is a Pile of Carrots
It’s not just hunks of meat that benefit from low-and-slow cooking in a covered pot. The treatment is perfect for simple vegetable preps, too—especially the young, sweet vegetables of spring.
97 Thanksgiving Potluck Ideas for Sides & Mains
These crowd-friendly dishes, from hearty roasted squash to creamy potato gratins and fresh kale salads, will make you the potluck winner.
The Case for Keeping Foil Off Your Sheet Pans
Put the aluminum down! Unlined pans get you better vegetables in less time and the same amount of mess.
Our 101 Favorite Fall Sides
Serve at your next dinner party, weeknight dinner, or any other autumnal occasion.
What to Cook This Weekend, December 9th & 10th
Braised birds, roasted veg, and a holiday-spiced brownies for a wintry weekend of cooking. (You may want to cancel your plans now.)